4 c. cooked chicken
4 c. celery, chopped
2 tsp. salt
1/2 tsp. tarragon (opt.)
1/2 c. onion, chopped
1 tbsp. lemon juice
2 c. mayonnaise
1/4 c. dry vermouth
1 c. sliced, blanched, toasted almonds
1 c. crushed corn flakes
1/2 c. grated Parmesan cheese

Remove chicken from bones, skin and cut into 3/4" cubes. Thoroughly combine chicken and celery with salt, tarragon, onion, lemon juice, mayonnaise, vermouth and toasted almonds. Allow to stand 1 hour; taste. Add additional salt if desired. Spoon into a buttered 2 quart oblong baking dish. Top with crushed corn flakes and grated cheese. Bake in 350 degree oven for 25 to 30 minutes. Yield: 12 to 15 servings.